HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Seafood Diet Shrimp Bisque Recipe Rating: N/A Printer Friendly Recipe submitted by cynthiaw Ingredients   (view qty in metric system instead) 2 lb fresh shrimp; -=or=- scampi, lobster or 1 tablespoon safflower; -=or=- virgin olive oil 1 leek cleaned & sliced coarsely 1 small carrot; peeled and sliced 1 celery stalk; sliced 2 shallots; peeled and chopped 1 garlic clove peeled & minced 1 tablespoon tomato puree 1 1/2 cup dry white wine 2 quart water 1 chicken bouillon cube crushed 1 pinch saffron ----HERB BOUQUET---- 1/2 teaspoon thyme; and 1/2 bay leaf, and 6 fresh parsley stems (tied in cheese; cloth) ----FOR THE BISQUE---- 1 salt and pepper to taste 4 tablespoon cornstarch 4 tablespoon non-fat powdered milk 1/2 teaspoon cognac, armagnac or brandy 4 basil leaves; minced 1 teaspoon tarragon, minced 1 tablespoon minced chives Directions SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth Related Recipes •   Grapefruit Seafood Cocktail •   Seafood Crepe •   Hot and Bubbly Seafood Toast •   Shrimp Creole •   Friday Night Seafood and Pasta Skillet •   Citrus Shrimp & Scallops •   Oven Roasted Shrimp with Thai Spices •   Crunchy Fried Shrimp with Cornmeal Crust and Cayenne Mayonnaise •   Spicy Grilled Caribbean Shrimp •   Easy Barbecued Shrimp and Slaw Sandwich •   Almond Fried Shrimp •   Baked Reuben Meatloaf •   Quick and Easy Microwaved Cajun Beer Shrimp •   Cajun Shrimp •   Beer Steamed Shrimp •   Honey Sesame Shrimp •   Grilled Barbecue Calypso Shrimp •   Red Lobster's Shrimp Diablo •   Grilled Shrimp With Mango Salad •   Layered Shrimp Appetizer View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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